Bone Broth Pork Roast with Apples
Rated 5 stars by 1 users
Category
Fall Themed Meals
Servings
10
Calories
625
Our Fennel & Bay Leaf Bone Broth is deliciously versatile.
It pairs perfectly with the sweet flavors of apples, onions, and cranberries that are featured in this recipe. And the tart apple cider vinegar, toasted fennel seed, and fresh fennel flavors are just fantastic with pork. We hope you enjoy!
Ingredients
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3 lb boneless pork center loin
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Salt and pepper, to taste
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3 Tbsp Pure & Unflavored Tallow (or sub our Turmeric & Black Pepper Tallow!)
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3 granny smith apples, peeled and sliced
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1 large onion, sliced
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2 sprigs fresh thyme
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1 cinnamon stick
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½ cup dry red wine
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½ cup dried cranberries
Directions
Preheat the oven to 350.
Take your pork loin, and pat it dry with a paper towel. Liberally season all sides with salt and pepper. In a dutch oven on medium-high heat, melt the tallow and let it get hot. Add the pork loin and begin browning it on all sides. Once browned, remove from the pan and set to the side on a plate.
Add the onion to the pot and begin to saute for about 5 minutes, or until translucent. Add in the apples and saute for 10 minutes. Add the thyme, cinnamon stick, and red wine and begin to deglaze the pan. Scrape all the bits off the bottom of the pan. Add in the bone broth and cranberries. Bring the mixture up to a boil. Place the pork loin in the pot.
Place the dutch oven in the oven uncovered and cook for 1 hour. The internal temperature of the pork should reach 145 degrees. If extra time is needed to bring your pork loin up to temperature, cook in 10 minute intervals.
Let the pork rest for 20 minutes before slicing. Serve with the apples and juices from the pan.
Nutrition
Calories 625, Carbs 11.5 grams, Fat 28 grams, Protein 75 grams
